Daikon Radish Guide: How to Pickle Daikon Radishes

Daikon is a white radish that is native to Asia and widely used in Asian cuisines, particularly Chinese and Japanese. “Daikon” means “big root” in Japanese. It’s also known as winter radish, Japanese radish, Chinese radish, lobak, and luobo. Daikon can be eaten raw, pickled, or cooked.

Daikon is a type of radish (Raphanus sativus), which is a root vegetable. There are many radish varieties that come in many sizes and exterior colors, ranging from white and pink to black. The interior of a radish is usually white—except for the watermelon radish, which is red inside. Radish flavors also differ depending on variety. Daikon is a larger radish, similar in size and width to a large carrot, and it has a mild, slightly sweet flavor. By contrast, the red radish, which is a common radish in America, is small and has a peppery flavor.

Daikon can be eaten raw atop salads, stewed in soups, or pickled as a condiment. Daikon is enjoyed in many ways across the world:

1. 1. Cooked: In China, where it's also known as a turnip, daikon is used to make turnip cakes, a popular dim sum dish. In Japan, daikon is stewed in oden, a fish cake stew.
2. 2. Raw: In Japan, raw daikon is served as a garnish for sushi or sashimi. The daikon leaves can be eaten raw, but they are tough, so they’re often pickled or eaten in stir-fries.
3. 3. Pickled: Pickled daikon and pickled carrots are usually added as a condiment to Vietnamese banh mi sandwiches or served in a Korean meal as a banchan (side dish). Generally, pickled daikon pairs well with any fatty meat, whether on tacos or with a charcuterie platter.

Daikon radishes are low-calorie vegetables and a source of vitamin C. Daikon also contains calcium, magnesium, phosphorus, and potassium.

Pickling daikon is a simple process that involves creating a pickling liquid of water, sugar, and vinegar. Follow these tips for pickling daikon:

1. 1. Remove water before pickling. Before pickling cut pieces of daikon, remove the excess water with a cheesecloth or by squeezing with your hands.
2. 2. Adjust the vinegar or sugar. When pickling daikon, you can adjust the vinegar or sugar depending on if you prefer a sweeter or more sour pickled vegetable.
3. 3. Add flavorings to your pickling liquid. You can add flavorings, such as peppercorns, chili pepper, or turmeric to your pickling liquid.